Chicken Rice

Chicken rice has always been one of the favorite dishes for everyone in this family, in my previous entry whatever you want to cook and could not get the ingredients, you will just have to improvise and come out with the nearest to taste to the original. Here is my chicken rice recipe with very limited ingredients:

Rice: basmati, butter, chicken stock, garlic, ginger and 1 onion. Method: wash the rice, crush the garlic, thin slice the onion and ginger. Heat a medium pot, add the butter, once the butter melts add garlic, fry till fragrant, add the ginger and onion, let it fry for 8 minutes, add the rice and further fry for 5 minutes, finally add the chicken stock just enough to cover the rice, and cook rice like normal.

Chicken: 1 medium size chicken, clean and discard all fats, pat dry the chicken with paper towel. Rub chicken with crushed garlic and salt. Let it marinate for 15 minutes. Heat a large pot on the stove; fill up enough water to boil a whole chicken. Once the water is boiling add the chicken and lower the fire, add an inch of crushed ginger and salt to taste. Once chicken is done, drain the chicken immediately (save the stock to cook rice and to make the sauce) with cold tap water, and rub sesame oil all over the chicken.

Sauce for chicken: oyster sauce, light soya sauce and sweet thick soya sauce (in this case I just add a bit of sugar as I do not have the sauce available), ½ cup chicken stock, sesame oil and ¼ teaspoon of corn flour to thicken the sauce. Mix together all the ingredients and simmer on low fire for 8 minutes.

Chili sauce: No red chilis were available, so I used green chili, ginger, garlic, salt and sugar to taste and ½ a lemon juice. Blend all the ingredients together, once done, just add a bit of sesame oil.

Tomato and cucumber to garnish.

The chicken rice was wonderful; we are ready for a second try.